Ricotta-Mascarpone Mousse with Balsamic Strawberries

This creamy ricotta-mascarpone mousse recipe is as light as air and pairs perfectly with fresh strawberries marinated in balsamic vinegar. Plus, it's ready in mere minutes.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated June 30, 2022
Elise Bauer
Ricotta-Mascarpone Mousse with Balsamic Strawberries

Simply Recipes / Annika Panikker

Ever stumble upon something that everyone else seems to know about or has tried, but for you it's a brand new oh-my-gosh discovery, and then you feel like an idiot, because, where have you been?

For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I've certainly heard rumblings about it, but the idea of adding any kind of vinegar to strawberries just didn't seem right.

How wonderful to be oh-so-wrong.

Of course you do need to use balsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar. An ordinary vinegar probably won't taste that good; if that's all you have use some grated lemon zest and a little lemon juice instead.

The mousse is extremely easy to make — folded together whipped cream, mascarpone, and ricotta. This recipe is based on one from Sacramento food celebrity chef, Biba Caggiano, and is a great mostly make-ahead recipe for summer entertaining.

Ricotta-Mascarpone Mousse with Balsamic Strawberries

Simply Recipes / Annika Panikker

More Easy Fruit Desserts to Make

From the Editors Of Simply Recipes

Ricotta-Mascarpone Mousse with Balsamic Strawberries

Prep Time 20 mins
Chilling 2 hrs
Total Time 2 hrs 20 mins
Servings 8 servings
Yield 5 1/2 cups mousse

You may halve this recipe, if you like.

Even better than halving it? Freeze leftovers! Surprisingly, this mousse freezes beautifully. Place leftover mousse and berries in separate zip-top freezer bags and press out any remaining air. Freeze for up to 2 months. To serve, thaw overnight in the fridge. To serve, snip off a corner of the bag of the mousse and use it to neatly pipe right onto the berries.

Ingredients

  • 8 ounces mascarpone cheese

  • 1 cup heavy cream

  • 1 (15 to 16-ounce) container whole milk ricotta cheese

  • 3/4 cup sugar, divided

  • Finely grated zest of 1 lemon

  • 2 pounds strawberries, hulled and cut into quarters

  • 1/4 cup balsamic vinegar

Method

  1. Beat the mascarpone:

    In a large bowl, beat the mascarpone cheese with a rubber spatula until it's smooth and creamy. Spread it around the base of the bowl so it can come to room temperature as you whip the cream.

    Bowl of Mascarpone for Ricotta Mousse with Balsamic Strawberries

    Simply Recipes / Annika Panikker
  2. Whip the cream to soft peaks:

    In a large bowl, whip the cream until soft peaks form. Set aside.

    Simple Tip!

    For cream that whips up faster, chill your bowl and whisk or beaters in the freezer for 20 minutes prior to whipping.

    Bowl of Whipped Cream for Mousse with Strawberries Recipe

    Simply Recipes / Annika Panikker
  3. Combine the ricotta mascarpone mixture:

    Add the ricotta, 1/2 cup of the sugar, and the lemon zest to the bowl with the beaten mascarpone. Using a rubber spatula, fold the ingredients together until they are thoroughly combined and smooth.

    Bowl of Ricotta, Mascarpone, Sugar, and Lemon Zest for Mousse with Balsamic Strawberries Recipe

    Simply Recipes / Annika Panikker
    Ricotta-Mascarpone Mousse for Mousse with Balsamic Strawberries

    Simply Recipes / Annika Panikker
  4. Fold whipped cream into ricotta mixture, chill:

    Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for about 2 hours.

    Whipped Cream Folded into Ricotta-Mascarpone Mixture for Balsamic Strawberries Recipe

    Simply Recipes / Annika Panikker
    Ricotta-Mascarpone Mousse

    Simply Recipes / Annika Panikker
  5. Mix strawberries with sugar and balsamic:

    Put strawberries in another bowl. 30 minutes before serving gently mix in the balsamic vinegar and remaining 1/4 cup sugar.

    Simple Tip!

    Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.

    Balsamic Strawberries for Ricotta-Mascarpone Mousse

    Simply Recipes / Annika Panikker
  6. Assemble, then serve:

    When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.

    Serve immediately.

    Did you love the recipe? Leave us stars below!

    Simple Tip!

    If you have leftover mousse, serve it as a dip for fresh fruit for an encore dessert or quick snack. Or freeze it for up to 2 months.

    Ricotta-Mascarpone Mousse with Balsamic Strawberries

    Simply Recipes / Annika Panikker
Nutrition Facts (per serving)
440 Calories
31g Fat
32g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 440
% Daily Value*
Total Fat 31g 40%
Saturated Fat 19g 97%
Cholesterol 101mg 34%
Sodium 182mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 8%
Total Sugars 27g
Protein 9g
Vitamin C 68mg 339%
Calcium 181mg 14%
Iron 1mg 5%
Potassium 303mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.